Simple Recipes to Use Leftover Tomatoes

Tomatoes are often bought in bulk, so here are a few simple plant-based recipes to use up any leftover ones, to stop them going to waste. Try to buy tomatoes organic, as non-organic ones are not only covered in pesticides, but also tend to taste of nothing.

Try this classic bruschetta (Jessica in the Kitchen). The crusty bread is topped with ripe tomatoes and a syrupy balsamic glaze.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.

Tomato basil soup

Tomato Basil Soup (The Simple Veganista) is the summer classic. Simmered with onion and garlic, the sweet basil gives this an Italian feel.

Tomato Artichoke Salad

This tomato artichoke salad (Short Girl, Tall Order) is influenced by Tuscany. It contains marinated artichoke hearts, ripe tomatoes, chickpeas, red onion  in a simple vinaigrette.

Easy Vegan tomato quiche

This easy vegan tomato quiche (Rainbow Nourishments) is made with six simple ingredients, and is quick to make. The shortcrust base is filled with creamy tofu (Tofoo is organic and made in Yorkshire) and sweet toast tomatoes.